On your next visit to the SF Bay Area, visit Rancho Parnasis in San Francisco. It's a small cafe that serves AeroPress coffee exclusively. They don't have any other coffee maker. They use 165F water and push the AeroPress in an orange juicer, which has a Pavone-like lever.

On your next visit to the SF Bay Area, visit Rancho Parnasis in San Francisco. It's a small cafe that serves AeroPress coffee exclusively. They don't have any other coffee maker. They use 165F water and push the AeroPress in an orange juicer, which has a Pavone-like lever.

On your next visit to the SF Bay Area, visit Rancho Parnasis in San Francisco. It's a small cafe that serves AeroPress coffee exclusively. They don't have any other coffee maker. They use 165F water and push the AeroPress in an orange juicer, which has a Pavone-like lever.

Alan, she's working for Google in Mountain View and commuting from San Francisco. So the next time I visit I would have liked to check out Rancho Parnasis, but apparently it's defunct, is that right? I will console myself with Philz, which I discovered on my last trip.

Alan, she's working for Google in Mountain View and commuting from San Francisco. So the next time I visit I would have liked to check out Rancho Parnasis, but apparently it's defunct, is that right? I will console myself with Philz, which I discovered on my last trip.

I like the Aeropress. It's my go to brew method. Cheap, simple, forgiving, fast, portable. But for me it tends to produce coffee that is muted in flavor. Round, warm, smooth, easy to approach -- but not especially complex. Often I will have a cup of Aeropress coffee and then using the same beans brew in my moka pot. And the difference is sometimes surprising. I'll get pronounced stone fruit flavors that are completely absent in the cup from my Aeropress.

I've played with grind, temperature, and time and I can't get these same flavors in the Aeropress. Why not?

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